Mama’s Shepard’s Pie

by Sheryl

This is an awesome recipe to use leftovers. Toss in some leftover vegetables or meat in it so nothing goes to waste. I use leftover mashed potatoes, too, but if not available it’s perfectly okay to use instant mash potatoes. I hate throwing food so I find ways to use them. Well, my kids claimed that I am excellent at reinventing dishes using leftovers. LOL. And this is budget-friendly which is great, and super easy and quick to make. Shepard’s Pie is one of my family’s favorite, it’s so flavorful and is always a hit every time. Now, if you are looking for another hearty, delicious, savory, and a great quick family dinner this is worth a try. I promise this is a winner and it deserves a 5 star. Don’t be shy with cheese, sprinkle generously. Mexican blend shredded cheese goes very well with Shepard’s Pie but cheddar is also delicious. Bubbly melted cheese on top of the mashed potatoes is everything!

INGREDIENTS

1lb of ground beef
2 cups of mixed veggies
1 cup of chopped onion
1 jar of beef gravy
1 single package of instant mash potatoes
1/2 package of cream cheese and 1/2 cup of shredded cheese

How to make Mama’s Shepard’s Pie

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: In a skillet, saute the beef and onion and sprinkle with Gullah seasoning. Cook until browned and translucent. Drain excess fat.

Step 3:Stir in the mixed veggies and add in the beef gravy. Mix until combined, then, set aside.

Step 4: Follow the instruction to make instant potatoes. Add in the cream cheese and a half cup of shredded cheese. Blend until incorporated.

Step 5: Pour the ground beef mixture into a baking dish. Top with mashed potatoes and sprinkle the remaining shredded cheese.

Step 6: Place inside the preheated oven and bake for 20 minutes, uncovered. When done, remove from the oven. Serve immediately. Enjoy!

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